At this takeout stand the size of a carnival ticket booth, Jean-Christophe Henry makes Breton crepes from a family recipe that dates back to the late 19th century, and he encourages customers to eat inside the adjacent William Barnacle Tavern, to which Crêpes Canaveral is attached, a low-key, Celtic-leaning bar that was once the taproom of a Prohibition-era speakeasy and still looks it.Complete Review »